Make the dough and leave to chill for about 30 minutes. Preheat the oven at 180°C/ 356 °F. For the filling, chop up the rhubarb in about 1 cm wide chunks. Mix the rhubarb, sugar, cinnamon and vanilla flavouring together. Grease your pie dish. Split the dough in half (base and lid of pie) roll it out and lay into your dish. Prick the base and cover it with the ground almonds. Fill it with the mixture and place the dough lid on top. Brush with egg yolk and bake for about 40 minutes in the bottom half of your oven. When done, leave to cool down. Before serving, sprinkle it with icing sugar.

To serve, you could try ice cream, whipped cream, cream cheese or simply on it’s own.

Looks delicious – as always. 😊 We’re attempting to grow some rhubarb again this year, but it will never be as good as the patch in my dad’s garden! It’s already 3ft high and 5 or 6ft wide with leaves as big as umbrellas!

Will try one but with different combination as not sure if I get rhubarb here..but indeed its look good…love for baking…actually yesterday only i baked simple cake for my twin daughters and they just loved it which make it worth.

A year late, though the entry still is wonderful. Rhubarb always puts me in mind of my grandmother, who grew it in her garden. I’d help her harvest it, then we would make pies! A memory I’ll have forever…